Description
This Roasted French Garlic Chicken recipe brings the elegance and incredible flavors of a French bistro right into your kitchen. Enjoy tender chicken with a crispy skin, infused with aromatic garlic and classic French herbs.
Ingredients
Scale
- 1 whole chicken (4–5 pounds)
- 2–3 whole heads of garlic
- A generous bundle of fresh rosemary sprigs
- A generous bundle of fresh thyme sprigs
- 2 bay leaves
- 1 organic lemon, halved
- Good quality extra virgin olive oil
- Small, waxy potatoes (like Yukon Gold or red potatoes)
- Carrots
- Shallots or small onions
- 1/2 cup of robust chicken or vegetable broth
- Coarse kosher salt
- Freshly ground black pepper
- 1/4 cup of softened unsalted butter (or olive oil for a dairy-free option)
- 3–4 cloves of minced fresh garlic
- 1 tablespoon of chopped fresh rosemary
- 1 tablespoon of chopped fresh thyme
- 1 teaspoon of kosher salt
- 1/2 teaspoon of freshly ground black pepper
- 5–6 unpeeled garlic cloves (optional for roasting with vegetables)
Instructions
- Preheat your oven to 425°F (220°C). Pat the whole chicken very dry with paper towels and remove any giblets from the cavity.
- In a small bowl, combine 1/4 cup of softened unsalted butter (or olive oil) with 3-4 cloves of minced fresh garlic, 1 tablespoon of chopped fresh rosemary, 1 tablespoon of chopped fresh thyme, 1 teaspoon of kosher salt, and 1/2 teaspoon of freshly ground black pepper. Mix until well combined.
- Gently separate the skin from the breast meat and spread half of the garlic & herb butter/oil mixture under the skin. Rub the remaining mixture all over the outside of the chicken and season the cavity lightly with salt and pepper.
- Stuff the cavity with the lemon halves, remaining whole garlic heads, and a few sprigs of fresh rosemary and thyme.
- Chop the potatoes, carrots, and shallots (or onions) into roughly 1-inch pieces. Toss them in a large roasting pan with a drizzle of olive oil, 5-6 unpeeled garlic cloves, fresh rosemary and thyme, salt, and pepper. Arrange in a single layer.
- Place the seasoned chicken on top of the vegetables in the roasting pan. Pour 1/2 cup of chicken or vegetable broth into the bottom of the pan.
- Transfer the roasting pan to the oven and roast for 20-25 minutes at 425°F (220°C).
- After 20-25 minutes, reduce the oven temperature to 375°F (190°C) and continue roasting for another 60-90 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C).
- Baste the chicken with the pan juices every 30 minutes during the lower heat roast.
- Once cooked, remove the roasting pan from the oven, tent the chicken loosely with aluminum foil, and let it rest for at least 15-20 minutes before carving.
- Carve the chicken and serve it with the roasted garlic, vegetables, and pan juices.
- Prep Time: 15 mins
- Cook Time: 90 mins
- Category: Dinner
- Method: Roasting
- Cuisine: French
Nutrition
- Serving Size: 1 piece of chicken with vegetables
- Calories: 550
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 8 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 45 g
- Cholesterol: 130 mg
Keywords: Don't skimp on the garlic! Pat the chicken dry for crispy skin and use a thermometer to ensure it reaches 165°F (74°C). Resting the chicken is crucial for juicy meat.